Mary Berry Special: Caesar salad

This classic American salad makes a delicious light lunch, starter or side salad. A traditional Caesar salad includes a raw or coddled egg, but here I’ve used mayonnaise in the dressing instead to give a creamy consistency. Other variations include adding fried pieces of crispy bacon, strips of grilled chicken or flaked cooked salmon.

‘I love the salty piquancy of the anchovies in this salad, but it is still delicious without them’

Make the croûtons: place the bread in a plastic bag with the oil and seasoning. Seal the bag and shake well.

Place a non-stick sauté pan over a medium heat. When hot, add the bread, stirring, until golden all over. Key to success: Drain the croûtons on kitchen paper and leave to cool before adding to the salad.

Whisk together all the dressing ingredients except the oil. Stir in the oil gradually. Add the seasoning.

In a large bowl combine the leaves, anchovies (if using), croûtons and cheese. Pour over the dressing. Key to success: toss the salad well to mix all the ingredients together and serve immediately.